Food, travel and feature writer
Jay Cheshes is a food, travel and feature writer. He’s a regular contributor to the Wall Street Journal Magazine, for whom he’s profiled many of the world’s top chefs—from Spain’s Roca brothers and Italy’s Massimo Bottura to Russian chef Ivan Mukhin. Jay also spent seven years as a restaurant critic, for Gourmet magazine and Time Out New York. His work has appeared in Town & Country, Fortune, W, Saveur, Travel & Leisure and the New York Times among other publications. Before attending Columbia Journalism School, he studied cooking at the Culinary Institute of America. Raised in six countries on three continents, Jay remains a travel addict, rarely at home for very long in New York.